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a toothpick, prick a small hole in the bottom of each kumquat.
Place the kumquats in a heavy stockpot and cover with water.
Bring
the stockpot to a boil, then reduce the heat to a simmer and
cook the kumquats until tender, about 15 minutes. Drain the
kumquats.
In a
separate stockpot, add the sugar, water and cream of tartar.
Heat the mixture over medium heat, stirring to dissolve the
sugar. When the syrup reaches the soft ball stage, 238º on
a candy thermometer, add the drained kumquats. Reduce the
heat to medium-low and cook the kumquats in the syrup for
10 minutes. Remove the kumquats from the syrup and let them
cool on a baking sheet lined with waxed paper.
When
cooled, roll the kumquats in additional granulated sugar to
coat. Store in an airtight container.
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